Roast Nectarine Chutney

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Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

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This delicious chutney, made in the oven and thereby not necessitating continual stirring in a saucepan, can be made with any stone fruit, but I personally love it made from almost over ripe nectarines. This will give you a bit more than two 600 ml (1 pint) jars, depending on the size of your nectarines.


  • 15 nectarines, stoned and quartered
  • 4 cloves garlic, roughly chopped
  • 6 red onions, peeled and finely sliced
  • 1 lemon, halved then finely sliced and de-seeded
  • 2 tablespoons rosemary leaves
  • 1 bouquet garni
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 250 ml (8 fl oz) cider vinegar
  • 500 g demerara sugar
  • 3 teaspoons Thai fish sauce


Preheat oven to 200°C/400°F/Gas Mark 5. Put all ingredients except sugar and Thai fish sauce into a large ceramic roasting dish. Mix well then place on upper shelf of oven and roast 45 minutes, stirring occasionally. Once the mixture begins to reduce and colour, add sugar and Thai fish sauce and cook a further 30 minutes, stirring twice during this period. The chutney should be thick and the fruit still discernible in shape. (Continue cooking if it is too moist.)

Spoon into sterile glass jars that you’ve had filled with hot water (to prime) and wiped dry. Leave just ½ cm (¼ in) at top of jar. Seal while still hot and leave to cool. Store in the fridge for at least one week before eating. Once opened, make sure you keep refrigerated.